Gluten-Free Mini Quiche Muffins
Delightful mini quiches that are gluten-free, customizable, and perfect for brunch, snacks, or breakfast on cool autumn mornings.
Ingredients
Egg Mixture
- 6 large Eggs
- 1 cup Milk (dairy or almond) Use almond milk for a vegan option.
- 1 cup Shredded cheese Cheddar or dairy-free version.
- 1 cup Vegetables (spinach, bell peppers, onions, mushrooms) Customize with your choice of vegetables.
- Salt and pepper To taste.
Dry Ingredients
- 1 cup Gluten-free flour Or your favorite gluten-free baking blend.
- 1 teaspoon Baking powder
Misc
- 2 tablespoons Olive oil For greasing the muffin tin.
Instructions
Preparation
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a mini muffin tin with olive oil.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk, then add in the salt and pepper.
- Mix in Ingredients: Stir in the shredded cheese and selected vegetables until well-combined.
- Combine Dry Ingredients: In a separate bowl, mix the gluten-free flour and baking powder, then gradually add to the wet ingredients.
- Fill the Muffin Tin: Pour the batter into the prepared mini muffin tin, filling each cup about ¾ full.
- Bake: Place the tin in the oven and bake for 15-20 minutes, or until the tops are golden and a toothpick comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.
Notes
Customize your fillings with different vegetables and cheeses. Ensure even baking by filling muffin tin consistently.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 10gProtein: 7gFat: 7gSaturated Fat: 2gSodium: 200mgFiber: 1gSugar: 1g
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